Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China.
National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Food Funct. 2021 Nov 29;12(23):11872-11882. doi: 10.1039/d1fo02117f.
High internal phase Pickering emulsions (HIPPEs) stabilized by a food protein have attracted widespread attention. In this study, a novel cod protein-chitosan nanocomplex was prepared through electrostatic interactions and used as a particle emulsifier to stabilize the oil-water interface. The application of the cod protein-chitosan nanocomplex was demonstrated in the formation of stable HIPPEs with an internal phase as high as 84%. The influence of the system composition on the stability, microstructure and rheology of the HIPPEs was determined. The HIPPEs stabilized by the cod protein-chitosan nanocomplex formed a compact three-dimensional network structure, which gave the emulsion a higher storage modulus, viscoelasticity and good thixotropy. Interestingly, the chemical stability of astaxanthin was significantly improved by the developed HIPPEs. The bioavailability of astaxanthin in the HIPPEs stabilized by the nanocomplexes of 2.0% (w/w) cod protein and 0.1% (w/w) chitosan reached 49%. In summary, these results demonstrated that the food-grade cod protein-chitosan nanocomplex had potential in the development of HIPPEs, which could be used as carriers for hydrophobic bioactive compound delivery.
由食品蛋白质稳定的高内相比 Pickering 乳液（HIPPEs）受到了广泛关注。在这项研究中，通过静电相互作用制备了一种新型鳕鱼蛋白-壳聚糖纳米复合物，并将其用作颗粒乳化剂来稳定油水界面。该鳕鱼蛋白-壳聚糖纳米复合物在形成高达 84%内相的稳定 HIPPEs 中的应用得到了证明。系统组成对 HIPPEs 的稳定性、微观结构和流变学的影响也进行了确定。由鳕鱼蛋白-壳聚糖纳米复合物稳定的 HIPPEs 形成了紧密的三维网络结构，这使得乳液具有更高的储能模量、粘弹性和良好的触变性。有趣的是，开发的 HIPPEs 显著提高了虾青素的化学稳定性。纳米复合物浓度为 2.0%（w/w）鳕鱼蛋白和 0.1%（w/w）壳聚糖稳定的 HIPPEs 中虾青素的生物利用度达到了 49%。总之，这些结果表明，这种食品级的鳕鱼蛋白-壳聚糖纳米复合物在开发 HIPPEs 方面具有潜力，可作为疏水性生物活性化合物传递的载体。
